Scalloped Potatoes

• 3 large Russet potatoes (for baking) Safeway 2 pkg For $5.00 thru 02/09
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup of fat-free reduced-sodium chicken broth
• 2 Tbsp. OSCAR MAYER Real Bacon Bits
• 1/2 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
• 1 tsp. chopped dill weed

1. Heat oven to 350F.
2. Wash potatoes with a kitchen brush and finely slice; about 1/8 inch in thickness (You can also slice them on a mandoline slicer).
3. Spread out on a kitchen towel to absorb extra moisture.
4. Layer potato slices in a 13x 9 inch pan which has been sprayed with cooking spray.
5. Meanwhile, in a medium bowl combine sour cream and chicken broth until well mixed; stir in bacon bits.
6. Pour this cream over the potatoes.
7. Cover the pan with aluminum foil and bake 1 hour or until potatoes are tender.
8. Take aluminum foil off carefully, and add the shredded cheese.
9. Put the pan back in the oven and take out when the cheese is melted and bubbly, about 5 to 10 minutes.
10. Sprinkle the chopped dill on top.
11. Enjoy!

potatoes, s, chicken broth, bacon, three cheese, dill weed

Taken from www.kraftrecipes.com/recipes/scalloped-potatoes-175343.aspx (may not work)